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Try your mitt at preserving veggie by freezing them!Freezing vegetable is a speedy , wide-eyed way to preserve them to enjoy all class long .
The following is an excerpt fromMany Hands Make a FarmbyJack Kittredge and Julie Rawson . It has been adapted for the web .
A Guide to Freezing Vegetables
freeze vegetables , especially in pocket-size batches , is quite wide-eyed and immediate . It takes only about ten minute to freeze a lot of kale or chard , and that will be the footing of a great wintertime meal . If you attempt no other method of nutrient preservation , try out this . before long you will want to purchase a chest deep-freeze in which to hive away your bounty .
The Process of Blanching & Freezing Veggies
Blanching ( scald vegetables in boiling water system or steam for a shortsighted time ) is a must for almost all vegetable before freezing them . The fast heating stops enzyme activity that can make loss of flavor , color , and texture over time .
Here are the most of import tips to remember for freezing vegetable :
This procedure works well for a wide range of vegetable . One variable quantity is how prospicient to leave the vegetable in the simmering pee . you could do your own research , though I advise keep your operation simple so that you are more likely to carry out it .
Tips for Freezing Vegetables
Here are some specific tips ground on my experience .
Basil . I puree the leave-taking with olive oil in the blender and immobilise in ice cube tray . Then come out out the frozen cube and transfer to a plastic dish for long storage .
Broccoli , Brussels sprout , cauliflower . Due to their chunky grain , these brassicas take around three minutes to properly blanch .
cultivated celery . No blanching needed but will keep longer in the freezer if blanched .
Edamame or green soya bean . Boil the bean pods until you may bulge the noodle out of the shell . chill them down in water so that you’re able to deal them well and then drink down them out .
Garlic scapes . A calendar month before harvest sozzled - cervix garlic is the time to glean flower stalk . Break off both the stem and the curly bulb head teacher . We chop them and food process them with olive oil and suspend in pint containers for role in soups and sweat .
Greens . Spinach , Asian greens , chard , wampum , collard greens , and cabbage only take a minute or two . We normally strip the kale and collards from their stems before cut them up , and we cut out and cast away the meat from cabbages .
Leeks . Blanch for thirty to forty - five second .
Parsley , pepper . No blanching needed These vegetable contain a lot of . water by nature . They freeze well unblanched and keep their caliber for several month .
Starchy vegetables . For pea pods , remove and cast aside the base ends before cutting . For sugar snaps , strip show and discard the entire drawing string . Blanch for two minute . Shell pea plant and green dome need three arcminute . Corn ( cut off off the cobnut ) require six to eight minute of arc .
Summer squash and courgette . Slice and roil in a diminished amount of water supply for two minutes . Puree with the water and then freeze in moldable container .
Winter squeeze . If , when stored on a ledge or in the root root cellar , winter squash starting to rot , relieve it by cutting out the bad spots , removing the rind , cutting it into small pieces , and then churn it in minimum water . physical process and pack as you would summer squash .
Recommended Reads
Reaping the crop : Tips for Harvesting and Preserving
Capturing the Crunch : How to Harvest and Store Cucumbers
Many Hands Make a Farm
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